Southwestern Fall Soup

I stumbled across the blog, Budget Bytes a couple months ago and have been loving Beth's recipes. 

She breaks ingredients and recipes out by cost, so you aren't shocked at a $30 grocery bill for one meal. I've been very happy with every recipe I've tried. This one is no exception. 

Chicken + Pumpkin Soup

I love soups during the chillier months. Hearty, warm, and typically healthy.

Start with 1 diced onion, 2 minced garlic cloves, and 1 Tbls of olive oil in a pot. 

Cook over medium high heat until transparent. 

(Little shout out to Trader Joes. This little pack of crushed garlic cloves makes life so much easier.

You keep them in the freezer and it looks like a mini ice cube tray. Each cube = one clove of garlic.

I love chopping vegetables and such, but it's nice to have the option to add these in a pinch.)

After the onions are translucent. Add 5 cups of chicken broth and 1 large, whole chicken breast. 

Cover and cook on high to bring to a boil.Then, let simmer for 30 minutes.

After 30 minutes, take out the chicken and shred it, using 2 forks. Return to pot. 

Mince 1-2 Chipotle peppers in Adobo sauce (depending on how spicy you want it) and add to pot along with 1 tsp. of the Adobo sauce.

Add 1/2 cup of frozen corn kernels and 1 can of drained, rinsed black beans.

Stir in 1 can of pureed pumpkin and 1 Tbls. ground cumin.

Stir together all ingredients and let simmer for 10 minutes. 

Top with anything of your choosing. We chose green onions, cilantro, and cheddar cheese. 

Bon apetit!

F and I couldn't get over how amazing it was. The depth of the creamy pumpkin, the spice and smoke of the peppers, the freshness of the cilantro. The delicious southwestern flavors with the comfort of Fall. 

You HAVE to make it.

And if you do, let me know what you think. 

Recipe credit: Budget Bytes

images: hilaryclair